>
 
  • stirringthesoul

Pig Pickin’ Cake



I live right in the thick of barbecue country. There’s Eastern style and Western style and I think they are both delicious. In the Carolinas, we barbecue pork. We grow a lot of hogs, so it makes sense that we gravitate toward pork shoulders and loins. Of course, the sauce changes based on region, with the Eastern vinegar and Western tomato based. Plus, the barbecue varies, whether red or white. For many people, a barbecue - sometimes called a pig pickin’ - includes a special cake, called the pig pickin’ cake. I must confess that this is not part of my tradition, as we tend to have pound cake at our barbecue gatherings, but I am certainly willing to jump on the bandwagon and bring this cake to every pig pickin’ I attend. It is creamy, sweet, and the perfect treat to have at your next barbecue or picnic. I found this in the 1989 cookbook from Lawings Chapel Baptist Church that belonged to my husband’s grandmother.


Ingredients: yellow cake mix, can of mandarin oranges, eggs, oil, whipped topping, can of crushed pineapple, box of instant vanilla pudding

Step 1: combine the cake mix, eggs, oil, and can of mandarin oranges with juice in large bowl. Mix well and pour into prepared pan(s). Bake until golden brown. (The recipe called for making a 4 layer round cake. I looked up other variations on this recipe and found that any pan of any shape will work. I opted for a 9x13 baking dish.) Step 2: Combine whipped topping, crushed pineapple with juice, and instant pudding in bowl. Step 3: spread topping on cooled cake.

Source: Kay Murray, A Southern Bit of Heaven From the Families of Lawings Chapel Baptist Church 1989


Pig Picking' Cake

Recipe:


1 box yellow cake mix

1 11 oz. can of mandarin oranges

4 eggs

¼ c. oil

1 12 oz. container of whipped topping

1 15 oz. can of crushed pineapple

1 small box of instant pudding


Preheat the oven to 350 F. Combine the cake mix, eggs, oil, and can of mandarin oranges with juice in large bowl. Mix well and pour into prepared pan(s). Bake until golden brown. Cool. Combine whipped topping, crushed pineapple with juice, and instant pudding in bowl. Spread topping on cooled cake. 


Source: Kay Murray, A Southern Bit of Heaven From the Families of Lawings Chapel Baptist Church 1989

18 views0 comments

Recent Posts

See All